Serves: 8
Total Calories: 228
1. Heat oven to 425°F. In medium bowl, combine flour, sugar and salt mix well. In small bowl, combine oil and milk blend well. Pour over flour mixture. Stir with fork until well mixed. Press in bottom and up sides of 9-inch pie pan flute edge. (If desired, crust can be rolled out between 2 sheets of waxed paper.) Prick bottom and sides of crust generously with fork.
2. Bake at 425°F. for 12 to 17 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Continue as directed in pie recipe.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 270 mg 11% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Fat or 1 1/2 Carbohydrate, 2 1/2 Fat
This Press-in-the-Pan Oil Pie Crust recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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